If you like something…

Author Notes:It makes a great side with just about any protein. We’ve had it with fish, chicken, steak and I even served it up for lunch with a fried egg on top and salad on the side. It satisfies our warm, comfort-food cravings and my husband’s gluten-free diet. —eat-drink-garden

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Serves 4-6

1
head cauliflower

1/8
cup half & half

1
tablespoon butter

splash
of cooking liquid

salt & pepper, taste for seasoning

1/2
cup walnuts

1/2
cup grated Parmesan cheese

1
pinch cayenne pepper

1
garlic clove

1
teaspoon olive oil

Cut the florets off the stem of the cauliflower head and boil them in very salty water until soft (stab them with a fork to check), about 15 minutes.

Drain the florets, reserving some of the liquid, and place them in a baking dish (a pretty pie plate is the perfect size).

Mix in the half and half, the butter, nutmeg and the splash of cooking liquid.

Mash with a fork until it’s a creamy consistency similar to mashed potatoes.

Season with salt and pepper.

Continue to use the fork to spread the cauliflower mixture to create a consistent level.

Turn on your broiler.

Chop the walnuts and garlic clove until mealy with a sharp knife and combine with the Parmesan, cayenne, garlic and olive oil.

Sprinkle evenly over the cauliflower layer.

Broil for 5 minutes on the lower third rack of the oven until the top is crispy and golden brown.